Las Buenas Prácticas de Manipulación de Alimentos en el hospital

Tamara Díaz Lorenzo; Marta Cardona Gálvez

Las Buenas Prácticas de Manipulación de Alimentos en el hospital

Tamara Díaz Lorenzo, Marta Cardona Gálvez

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Resumen

El hospital representa un caso particular de la restauración pública. En un hospital se preparan y se sirven grandes volúmenes de alimentos que se destinan primariamente a enfermos en los que concurren grados variables de inmunodepresión y desnutrición. La población hospitalaria se encuentra en riesgo incrementado de contraer una enfermedad transmitida por alimentos (ETA). Dadas las repercusiones de las ETAs para la gestión sanitaria y hospitalaria, se deben implementar sistemas de vigilancia epidemiológica de alcance institucional que produzcan información efectiva sobre el comportamiento local de estas entidades, como condición previa al reconocimiento y tratamiento de las mismas. Estos sistemas de vigilancia epidemiológica deben articularse con el diagnóstico de la situación sanitaria de la institución y la evaluación de los riesgos higiénico-sanitarios presentes en la misma. Deben existir pautas claras de actuación ante la ocurrencia de brotes de ETAs en el hospital que permitan identificar el(los) alimento(s) causantes y las personas afectadas, implementar el tratamiento médico y sanitario específico, e intervenir y corregir las no-conformidades | desviaciones detectadas en los procesos de manipulación y elaboración de alimentos. La prevención de las ETAs implica la adopción de políticas institucionales de higiene personal y colectiva, limpieza y desinfección del utillaje culinario, las distintas áreas de elaboración y manipulación de alimentos, las superficies de contacto con los alimentos; y las manos del manipulador; y de control, tratamiento y prevención de las plagas y vectores. Las actividades de capacitación y educación continuada de los involucrados en la cadena alimentaria hospitalaria deben incorporarse en el diseño y gestión de los sistemas de garantía de la inocuidad y la seguridad alimentarias en la institución de salud a los fines de producir cambios perdurables en las formas en que los alimentos se manipulan y se preparan.

Palabras clave

Inocuidad; Enfermedades transmitidas por alimentos; Seguridad hospitalaria; Alimentación pública

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